Heavenly Carrot Cake

• 1-1/2 cup Sugar
• 4 whole Eggs
• 1-1/2 cup Vegetable Oil
• 1-1/4 cup Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 3 teaspoons Cinnamon
• 1/2 teaspoons Ginger
• 1 teaspoon Vanilla
• 3 cups Grated Carrots
• 1 cup Crushed Pineapple
• 1 cup Coconut
• 1/2 cups Chopped Pecans
• _____
• FROSTING
• 1/2 cups Butter
• 8 ounces, weight Cream Cheese
• 1 pound Powdered Sugar

1. Beat sugar, eggs and oil together until well blended. Beat in flour, baking soda, baking powder, salt, cinnamon, ginger and vanilla. Fold in carrots, pineapple, coconut and nuts.
2. Butter and flour three 8-inch round pans ((I use two 9-inch pans). Divide batter between pans. Bake at 350 degrees for 30 to 35 minutes until an inserted toothpick comes out clean.
3. Cool for 10 minutes. Remove from pans and cool completely.
4. Blend frosting ingredients together until smooth. Frost the cooled cake.

sugar, eggs, vegetable oil, flour, baking soda, baking powder, salt, cinnamon, ginger, vanilla, carrots, pineapple, coconut, pecans, frosting, butter, weight cream cheese, sugar

Taken from tastykitchen.com/recipes/desserts/heavenly-carrot-cake/ (may not work)